4 - 5 oz salmon fillets - about 1 1/2 inches thick
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
1 tablespoon minced fresh rosemary (or 1 teaspoon dried)
1 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 small yellow onion thinly sliced
2 tomatoes thinly sliced
Cooking spray
Make three to four, 2 inch-long, 1/4 inch deep, evenly spaced slits along the top of each salmon fillet. In a shallow dish, whisk together, mustard, lemon juice, thyme, rosemary, oregano, salt and pepper. Add salmon and turn to coat both sides. Cover with plastic wrap and refrigerate for 15 minutes. Reserve marinade.
Preheat oven to 450 F. Coat a shallow baking dish with cooking spray.
Arrange tomatoes and onion in the bottom of the dish. Place salmon on top of tomatoes and onion. Pour remaining marinade over salmon.
Roast for 10 - 15 minutes until fish is fork-tender.
To complete the meal serve with steamed spinach and cooked quinoa.
Serves 4 - Calories per serving 196
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